noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

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Wednesday, August 27, 2008

The secret to fall-off-the-bone ribs is a long, slow cooking process facilitated by an oven - which I don't have. What I do have is an oven toaster, which basically has two settings: on and off. But with an insatiable craving for pork ribs and a little kitchen hack knowledge, here's how you can make grilled pork ribs using a toaster oven...

Lest I get cried foul, I do have to add that this dish is finished off in the toaster. You'll need a steamer to cook the ribs first. And the meat won't fall off the bone, but it will be juicy and tender. The big pro to cooking this way is that your ribs will be done in half an hour, and not two.Toaster Oven RibsTwo pieces of whole pork spare ribs, or half a slab of baby back ribs (whichever is cheaper, duh)One onion, sliced thin